I decided to revisit my pumpkin muffin recipe-it’s not that I’ve run out of things to make with pumpkin, (gnocchi, fettucini, mousse, and many others are still on my list to try) but I had to make treats for my students today, and muffins are usually well received. I love my other pumpkin spice muffin recipe because it’s bold and has great flavor, but it yields a denser heartier muffin. Today I wanted a muffin that bordered on being a cupcake. I made a couple of adjustments (borrowing a bit from my pumpkin cake recipe) to achieve a lighter airier pumpkin muffin. (Despite achieving “lighter” muffins, I still felt it prudent to work a 5K “muffin run” into my day)! Because pumpkin has a fairly high water content, I increased the amount of baking powder in the recipe, sifted the flour, and used baking (also called “superfine”) sugar. I did still use a fair amount of spice, but it was really the pumpkin flavor that shined through. And, of course, because these muffins were to be devoured by teenagers, I frosted them (I really frosted them!). It would be interesting to do a side-by-side taste test, but for now, I’m just happy that this batch was well received. (Makes 12-16).
- 3 2/3 Cups Flour (sifted)
- 1 Tbsp. and 1 tsp. Baking Powder
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Ginger (plus more for frosting – see below)
- 1/2 tsp. Ground Nutmeg
- 1/2 tsp. Salt
- 1/2 Cup (1 stick) Unsalted Butter
- 1 1/3 Cups Baker’s (superfine) Sugar (substitute regular if necessary)
- 4 Eggs
- 1 15-oz. Can Pumpkin Puree
For the Frosting:
- 4 Oz. Cream Cheese (at room temperature)
- 4 TBS. Unsalted Butter (at room temperature)
- 1 tsp. Ground Ginger
- 1 tsp. Vanilla
- 1/2 Lb. (approx.) Confectioners (Powdered) Sugar
In a large bowl, or the bowl of a stand mixer, add butter and sugar. Cream together butter and sugar (if using stand mixer, use paddle attachment) until well combined. Add the eggs one at a time, beating after each addition. Add the pumpkin puree and beat again. Add the flour mixture in 3 parts and mix until thoroughly combined.
Line a muffin tin(s) with paper liners. Fill each muffin cup at least 3/4 full (I filled nearly to the top). Place on center rack of preheated oven and bake for 10 minutes. After 10 minutes, reduce oven temperature to 375 degrees and bake for an additional 10-15 minutes (check for doneness by inserting a toothpick into the center of a muffin – it should come out clean). Remove muffins from tin and set on a cooling rack. In the meantime, prepare the frosting.
Combine butter, cream cheese, vanilla and ground ginger in a bowl and beat until creamy. Add powdered sugar until desired consistency is achieved (I prefer a soft, creamy frosting, but if you want to pipe the frosting on, you’ll want to use more sugar).
Spread or pipe frosting onto cooled muffins (I don’t mind frosting when the muffins are still a little warm, but the frosting can be a bit drippy).